Goya Awards | Three movie recipes to watch the gala

Is there a better plan for the night of Saturday, February 11 than Get together with a group of friends to see the Goya Awards gala? Spanish film lovers are watching the most special gala of the year approaching. And it is also one of the most anticipated plans, a perfect occasion to get together as much as possible in a lounge with a few soft drinks, a few beers and a few snack plates.

And it is that although the peanuts, the pistachios, the French fries and the plate of sausages cannot be missing, there are also recipes simple to make at home and raise the level of dinner. Here we leave three quick and easy ideas to create a pecking dinner at home.

hummus with avocado

Ingredients

• 200 g of cooked chickpeas

• 1 ripe avocado

• Extra virgin olive oil

• 1 clove garlic

• 1 tablespoon tahini

• 1 lemon

• Cumin

• Black pepper

• Salt

Elaboration

1. Blend the chickpeas, tahini, olive oil and garlic clove with a blender until you achieve a fine, lump-free purée.

2. Season with lemon juice, cumin, black pepper and salt to taste.

3. In parallel, make a puree with the avocado with the help of a fork. Season with salt.

4. Mix both purees and let cool in the fridge.

5. Take out about 15 minutes before consuming and decorate with some sesame seeds.

6. Accompany with some nachos.

Vegetable chips with romesco sauce

Ingredients for the vegetable ‘chips’

• 1 zucchini

• 2 carrots

• 1 cassava

• 1 beetroot

• Olive oil

• Salt

Ingredients for the romesco sauce

• 2 ripe tomatoes

• 1/2 head of garlic

• 1 dry pepper or ñora

• 15 g toasted almonds

• 15 g toasted hazelnuts

• 1 slice of toasted bread

• 150 g of extra virgin olive oil

• a chilli

• 1/2 tablespoon sweet paprika

• Salt

Elaboration

1. Rehydrate the ñoras for at least five hours. You also have to roast the tomatoes and garlic in the oven at 200 degrees for a quarter of an hour.

2. To make the ‘chips’, cut the vegetables as thin as possible with the help of a mandolin. Season with a little salt and let rest for about 10 minutes on kitchen paper so that they lose water. In this way, they will be crunchy.

3. Preheat oven to 130 degrees. Place the vegetables on a baking tray greased with a little olive oil. Bake in the oven until dry and crisp, which is usually about an hour.

4. Remove to a bowl and reserve.

5. For the romesco sauce, once the ñoras have been rehydrated and the tomatoes and garlic have been roasted, they must be cleaned and the skins and seeds must be completely removed.

6. Beat them together with the almonds, hazelnuts, bread and oil. Once the desired texture is achieved, add the chilli to taste and beat a little more. Season with paprika and salt. Taste and, if necessary, rectify the salt.

7. Serve in a bowl and decorate with a drizzle of olive oil.

apple tartlets

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Ingredients

• 2 sheets of puff pastry

• 2 red apples

• 2 g of almonds

• apricot jam

Elaboration

1. Puree the almonds in a food processor until a lumpy cream forms.

2. Slice the apples as thin as possible.

3. Preheat the oven to 220 degrees.

4. Cut each sheet of puff pastry into four pieces. A good amount of the almond cream is placed on top. And on it the apple slices are arranged. The most artists can try to make a flower.

5. Introduce in the oven with heat above and below and air for about 15 minutes, until the apples begin to brown and the edges of the puff pastry look puffed.

6. Once they have cooled, paint with the apricot jam to make them shiny.